Wild Rice and Squash Stuffed Chicken Breasts

This recipe is featured in Kirsten’s Kitchen Kreations: Fall Harvest Cooking video found in our blog archive.

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  • 1. Preheat oven 375 degrees. Place split chicken breasts on a cookie sheet split side up.
  • 2. Place a layer of plastic wrap on top of the chicken and pound out to 1/2 inch thickness.
  • 3. Sprinkle with salt and pepper then add a layer of sliced apples on the bottom half of each breast.
  • 4. In a large bowl, mix together the cooked wild rice, squash, celery, onion, cranberries, parsley, sage and thyme.
  • 5. Place about 1 cup of the wild rice stuffing mixture on top of the apple slices and fold top of breast over to cover stuffing and set in the bottom of a greased 9x13 glass baking dish. Pour the leftover stuffing over the tops and around the chicken breasts in the baking dish.
  • 6. Bake for 45-55 minutes until juices run clear and chicken is no longer pink. Remove from oven, place stuffed chicken on a platter and spoon remaining wild rice mixture over each breast. Sprinkle stuffed chicken breasts with toasted walnuts and serve.